Wasabi Pea Dip

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This afternoon I made an edited version of Cooking Light‘s Pea and Wasabi Dip, a recipe which is available both online and in their May 2017 issue. My anemic blender/food processor combo was overdue for the some vegetable crushing action, so I went ahead and tried making this dip. The next time I make it, I will try using a full pound of peas, for I thought this version was just a bit too thin.

Wasabi Pea Dip

2 cups frozen sweet peas, thawed

1/2 to 2/3 cup fresh parsley leaves (I prefer the curly variety)

3 T extra virgin olive oil

Juice of one lime

1 t salt

1 t wasabi paste

Place all ingredients, liquid first, in a blender or food processor. Pulse until smooth, scraping down sides as needed. Serve with cut raw vegetables or crackers.

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